Addis, do you like gingerbread or sushi?
There is pickled ginger in heaps of Japanese food.
Ginger is one of those ingredients you need to be careful with. A small amount is lovely, more is less.
It's like five spice or blue cheese - too much will overpower your palate.

As an aside, if anyone tries my recipe and finds that the sauce doesn't thicken nicely, a teaspoon of potato flour helps.

Peace, Cronks

You will never catch me eating raw fish. I do like gingerbread. My mother used to make it for all the time when I was small.

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Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"

Jenneyema:
Yes, my experience is that chicken thigh is a better meat for this dish.
As I mentioned in an added post, a tbsp of potato starch will thicken the sauce sooner although this is to personal taste.
Thanks for the reply
Enjoy!

Lemongrass and Ginger Chicken RecipeCronkerHello. After some research, I have developed a great recipe that recreates one of my favourite Vietnamese dishes.
[I]Ga Kho Xa Gung[/I]
Ingredients:
1kg chicken thigh, or breast, roughly chopped/diced
3 stalks lemongrass - woody stuff stripped, finely diced
5cm length of ginger, peeled, finely diced
3 garlic cloves, finely diced
2 tbsp quality fish sauce*
1 tbsp palm sugar, grated if needed
Salt and pepper, to taste
1 cup water
3tbsp peanut oil**
* Fish sauce has many brands and variables, including cost! Asian grocers can supply many good versions, but some artisan versions can be expensive and not conducive to simple dishes like this. I use Squid brand for this dish and it is very good.
** Peanut oil is my preferred oil for stir frying as it heats well, adds only a little flavour and is versatile for many dished. Under no circumstances use olive oil as it doesn't heat well and adds too much flavour. For more healthy oils, use canola, rice bran or safflower.
Method:
Marinate chicken pieces in salt and pepper, fish sauce and sugar for at least one hour. The longer you can let the chicken marinate, the more flavoursome it will be. Ensure you cover and refrigerate the chicken until ready to use.
Meanwhile, combine lemongrass, ginger and garlic in a mortar and pestle and mash into a paste. Set aside. You can use a food processor or electric grinder for this, but I find a mortar and pestle gives a better textured paste.
Heat peanut oil to a very high temperature in a wok before adding the chicken, leaving the marinade aside. Stir.
Once chicken is lightly browned, add lemongrass ginger garlic paste and stir. The paste will become aromatic after a few minutes, then add the marinade you have set aside. Another few minutes on high heat.
Turn the temperature down to medium and add the water.
Cover the wok and let simmer for ~30 minutes or until the sauce has thickened.
It is important that you taste, and add more fish sauce, sugar, salt and pepper to taste.
Serve with steamed Jasmine rice and Asian greens.
Nom nom.3 stars
1 reviews